Soups
Nigerian goat pepper soup
A light but fiery Nigerian broth with goat meat, scotch bonnet and a warm, earthy pepper soup spice blend. Loved on cold nights and for colds.
- 90 min15 prep · 75 cook
- MediumDifficulty
- 390 kcalper serving
Ingredients
4 servings
- Goat meat, bone in, in chunks1 kg
- Onion1
- Stock cubes2
- Water1.5 l
- Pepper soup spice mix2 tbsp
- Scotch bonnet chillies2
- Fresh ginger20 g
- Scent leaves or basil, chopped4 tbsp
- Saltto taste
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Steps
- 1
Rinse the goat meat and put it in a pot with the chopped onion, crumbled stock cubes, grated ginger and a little salt. Cover and steam in its own juices.
- 2
Pour in the water and simmer until the goat is tender.
- 3
Blend or finely chop the scotch bonnets and stir them in with the spice mix.
- 4
Simmer so the spices flavour the broth. Add more water if it reduces too much.
- 5
Stir in the scent leaves, taste for salt and serve piping hot.
Tips and questions
- What is in pepper soup spice?
- Usually calabash nutmeg, grains of selim, alligator pepper and dried herbs, all ground together. African shops sell it ready-made.
- Can I use chicken or fish instead of goat?
- Yes, chicken and catfish pepper soups are both popular. Chicken needs about 30 minutes; fish only 10–15 minutes at the end.
- How hot is it?
- Traditionally very hot. Use one scotch bonnet, or remove its seeds, for a milder version.
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